In a pressure cooker, both the steam and the hot water play crucial roles in cooking the food.
The pressure cooker works based on the principle that when you heat a liquid (usually water) in a sealed container, the steam generated raises the pressure inside the cooker. As the pressure increases, so does the boiling point of the liquid. The elevated boiling point allows the food to cook at higher temperatures than it would in a regular open pot, leading to faster cooking times.
Here's how the steam and hot water contribute to the cooking process in a pressure cooker:
Steam: As the liquid (usually water) in the pressure cooker heats up, it turns into steam. The pressure cooker's sealed environment traps the steam, which increases the pressure inside the cooker. This high-pressure steam surrounds the food and transfers heat more efficiently, cooking the food from all sides simultaneously. The steam's high temperature and pressure help break down tough fibers in meats, making them tender and allowing flavors to infuse quickly.
Hot water: The liquid in the pressure cooker doesn't just turn into steam; it also remains as hot water. The hot water at the bottom of the pressure cooker generates the steam as it boils. The water's high temperature directly cooks the food in contact with it, especially the portions submerged in the liquid. This is why it's important to ensure there's enough liquid (water or broth) in the pressure cooker to avoid burning or scorching the food.
In summary, the pressure cooker relies on both steam and hot water to cook the food. The steam helps distribute heat evenly throughout the cooker, cooking the food faster, while the hot water directly cooks the portions in contact with the liquid. This combination of high-pressure steam and hot water results in faster cooking times and flavorful, tender dishes.